Name: Simple Rhubarb Crisp
Total time: PT3600.0S
Yield: 8
Ingredients: 3 pound Rhubarb; 1 cup Granulated Sugar; 2 tablespoon Instant Tapioca; 2 teaspoon Vanilla Extract; 2 cup Old Fashioned Rolled Oats; 1 cup Brown Sugar; 1 cup Whole Wheat Flour; 1/4 teaspoon Salt; 1/2 cup Unsalted Butter

Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect ingredient for pies and crisps.

Low-Fat

Oven

Beginner

Simple Rhubarb Crisp

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Rhubarb

pound

Granulated Sugar

Instant Tapioca

tablespoon

Vanilla Extract

teaspoon

Old Fashioned Rolled Oats

Brown Sugar

Whole Wheat Flour

Salt

Unsalted Butter

Preheat oven to 400 degrees F (200 degrees C).

Wash, dry, and trim the Rhubarb (3 pound).

Chop the rhubarb. You should have about 7 cups chopped.

Add the rhubarb to a 9x13-inch baking dish. Add {@0:}, {@2:}, and {@1:} to the rhubarb and mix with a large spoon.

Add the rhubarb to a 9x13-inch baking dish. Add Granulated Sugar (1 cup), Instant Tapioca (2 tablespoon), and Vanilla Extract (2 teaspoon) to the rhubarb and mix with a large spoon.

Mix the {@0:}, {@3:}, {@1:}, and {@4:}. Melt the {@2:} and mix it in with a fork. The mixture will be crumbly.

Mix the Old Fashioned Rolled Oats (2 cup), Brown Sugar (1 cup), Whole Wheat Flour (1 cup), and Salt (1/4 teaspoon). Melt the Unsalted Butter (1/2 cup) and mix it in with a fork. The mixture will be crumbly.

Sprinkle mixture over the rhubarb evenly.

Bake for 35-40 minutes until rhubarb is tender when pierced with a fork and topping is golden brown.

Serve warm or cold, with or without ice cream, whipped cream, or vanilla yogurt.

Simple Rhubarb Crisp

5.0

1HR

$6.18

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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